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Ingredients
- flat-leaf parsley a small bunch, finely chopped
- panko breadcrumb s 50g
- garlic 2 cloves, 1 crushed
- Dijon mustard 1 tbsp
- pork tenderloin 1 (about 400g), trimmed
- spray olive oil
- carrots 500g, peeled and chopped
- swede 500g chunk, peeled and chopped
- wholegrain mustard 1 tsp
- cooked greens to serve
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.
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Step 2
Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.
Nutritional Information
- Kcals 208
- Fat 4.2g
- Saturates 1g
- Carbs 18.5g
- Fibre 6.4g
- Protein 20.8g
- Salt 1g
